Chicken and Cheese Stuffed Mushrooms

Steps

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  1. Peel the onions from husk, wash and cut into small cubes. Heat up the refined vegetable oil at the non-stick frying pan. Put the chopped onion on it and, stirring, pass it until soft.
  
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  2. In the meantime, wash fresh mushrooms, separate the hats from the legs. Clean the mushroom hats, and cut the legs small cubes.
  
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  3. When the onion becomes transparent, add the chopped legs of champignons to it. Stir and continue frying the ingredients together on low heat for a few more minutes.
  
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  4. Then add finely chopped boiled chicken fillet to the mushrooms and onions.
  
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  5. Fill the stuffing for stuffed mushrooms and season it with black pepper and dried Provencal herbs. To make the filling turn out juicy, add a few spoons of sour cream of medium fat.
  
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  6. Stir the filling, heat it on low heat for several minutes and turn off the fire. Slightly cool the filling, fill it with the mushroom cap.
  
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  7. Cut out circles from hard cheese of the same diameter as mushroom hats. Put the mugs of cheese on top of the filling. Lay the stuffed mushrooms into a heat-resistant baking dish. So that they do not burn, pour some water on the bottom of the mold.
  
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  8. Put the stuffed mushrooms into the oven preheated to 180 degrees. Bake them at an average level of about 15-20 minutes, so that the mushrooms are fully prepared, and the cheese is browned on top.
  
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  9. Serve a ready-made snack warm, decorated with fresh parsley greens.
  
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  10. Bon appetite!
  
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  11. Chicken and Cheese Stuffed Mushrooms